For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli.
2 cups boiling stock or water
1 cup kasha (or quinoa)
1 clove garlic, chopped
½ teaspoon sea salt
2 Roma tomatoes, seeded and diced
2 cucumbers, peeled, seeded and chopped
5 green scallions, chopped
½ cup extra virgin olive oil
3 tablespoons fresh lemon juice
½ cup fresh mint or lemon balm, chopped
¼ cup broad leaf parsley, chopped
4 lettuce leaves
In a small pot, combine the boiling stock, kasha (or quinoa), garlic and salt. Cover, reduce the heat and simmer for 12 minutes or until the water is absorbed. Remove from the heat and allow to rest for 10 minutes. Fluff with a fork and let the grain cool or spread out on a plate to speed the cooling processes.
Combine the tomatoes, cucumbers, scallions, olive oil, lemon juice, mint and parsley and mix with the cooled grain.
Place a lettuce leaf on each plate and divide the kasha mixture between them. Serve.